Wu Cuisine is a style of Chinese cooking that originates from the Jiangsu province, particularly the city of Suzhou. It is known for its emphasis on fresh ingredients, delicate flavors, and a variety of cooking techniques, including braising, stewing, and steaming. The cuisine often features seafood, freshwater fish, and seasonal vegetables, highlighting the region's rich natural resources. One of the key characteristics of Wu Cuisine is its use of sweet and savory flavors, often achieved through the use of soy sauce, sugar, and rice wine. Dishes are typically presented in an aesthetically pleasing manner, reflecting the cultural importance of visual appeal in Chinese dining. Popular dishes include sweet and sour spare ribs and braised fish.